Nicoletta Gargiulo, a renowned sommelier, started her career as a tour guide, but her love for wine propelled her to become one of the best in the industry. After completing AIS courses, she worked in renowned MICHELIN-Starred restaurants, gaining experience. Currently, she is a prominent figure in AIS and leads the service team at "La Serra" in Positano.
Nicoletta Gargiulo was born in Sorrentino in 1975. Her career as a sommelier, for which she became famous, took some time to materialize. Until the age of 25, Nicoletta worked as a tour guide in Massa Lubrense and occasionally collaborated with a local hotel for wine tastings. Despite the intense workload during the summer, she felt bored during the winter.
In 2000, a group of her friends decided to enroll in a sommelier course, and although Nicoletta was a teetotaler, she was intrigued and accompanied them to the first lesson. That evening, the course director offered her the opportunity to attend the class, and from that moment on, Nicoletta continued attending the lessons, completing the three levels of the AIS course organized in the Sorrentine Peninsula. After passing the final exam in 2002 with a score of 99/100, Nicoletta gradually distanced herself from the travel agency to immerse herself fully in the world of wine. Following her AIS certification, Nicoletta sent her resume to numerous restaurants in the Sorrentine Peninsula.
Livia and Alfonso Iaccarino, veterans of sommellerie and long-time AIS members, responded to her. They were the owners of the renowned MICHELIN-Starred restaurant "Don Alfonso 1890" in Sant'Agata. Initially, Nicoletta's hiring was planned for a wine bar in Positano, but due to delays in the establishment's opening, she worked at the restaurant during the Easter period and was later hired full-time. Despite the hard work and sacrifices, it was evident that this was her path. From 2003 to 2006, she worked closely with sommelier Maurizio Cerio and had the opportunity to refine her great talent through a wine cellar with 25,000 bottles and daily interaction with an international clientele.
In 2005, sommelier competitions were not widespread in the southern regions, and winners often came from the north. During a competition final, Nicoletta caught the attention of Roberto Gardini, a prominent Italian sommelier, who told her at the end of the event, "Look at what it means to study to become a sommelier; you're not skilled enough to win." Thanks to her specific preparation, however, Nicoletta managed to reach the final in Trieste, and in 2007, she was awarded the title of "Best Sommelier of the Year." The same year, she got engaged to her future husband, chef Luigi Tramontano, and together they gained experience at "Casa Scola" in Gragnano. In 2008, Nicoletta worked as a brigade manager at the "Relais Blu" in Massa Lubrense.
After a brief break for the birth of her son Antonio, Nicoletta returned to work intensively in 2012 at the "Hotel Angiolieri" in Vico Equense as a second maître and sommelier. She later moved to the "Terrazza Bosquet" restaurant at the "Excelsior Vittoria" in Sorrento. Since 2017, she has been working at "La Serra" within the "Le Agavi" Hotel in Positano as a restaurant manager, alongside her husband, who serves as the executive chef. Over the years, the couple has managed to earn Three MICHELIN Stars in three different restaurants: in 2012, Luigi at "Flauto di Pan" in Villa Cimbrone, Ravello; in 2013, Nicoletta at the "Hotel Angiolieri," and later, together, at "La Serra." In her current position, Nicoletta is responsible for the brigade, providing guidance to sommeliers and assisting in the management of the restaurant's wine cellar.
When selecting wines for "La Serra," Nicoletta follows a philosophy focused on quality. "Previously, there were many wines, but many were deadweight, references included simply to increase the number. Now, there is much more attention to selection, especially because the range of choices is much broader. The same producers give us the opportunity to choose from different types, considering organic, biodynamic, amphora-aged, and orange wines. For each type of customer, whether a fan of organic, biodynamic, or traditional wines, a good wine list is a balanced one that encompasses a bit of everything."
Throughout her career within AIS, Nicoletta served as the President of the Campania territorial section for 12 years, from 2010 to 2022, and currently holds the position of National Councilor and speaker in training courses.
